Cold Fennel and Zucchini Noodle Side Salad

Cold Fennel and Zucchini Noodle Side Salad

  Ready in : 45 mins

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your collection, Cold Fennel and Zucchini Noodle Side Salad might be a recipe you should try. This hor d'oeuvre has 103 calories, 2g of protein, and 7g of fat per serving. For 67 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of cilantro, limes, green onion, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid.

Ingredients

cilantro

cilantro

1 handful

extra virgin olive oil

extra virgin olive oil

2 tablespoons

bulb fennel

bulb fennel

1

green onion

green onion

1

jalapeno pepper

jalapeno pepper

1 small

kosher salt and ground pepper

kosher salt and ground pepper

4 servings

limes

limes

2

bell pepper

bell pepper

1 small

rice vinegar

rice vinegar

1 tablespoon

zucchini

zucchini

1 small

Cooking in Steps

  1. 1
    Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb

    fennel bulb

    fennel bulb

    knife
    knife
  2. 2
    Slice red bell pepper in 1/8 slices

    red pepper

    red pepper

  3. 3
    Chop the green onion and cilantro

    green onions

    green onions

    cilantro

    cilantro

  4. 4
    Remove the seeds from the jalapeno and slice thin slices of the jalapeno. Only use the amount you want based on how much heat you need

    jalapeno pepper

    jalapeno pepper

    seeds

    seeds

  5. 5
    Cut the ends off of the zucchini and slice 1/8 slices lengthwise, then turn those slices sideways and slice 1/8 slices again. You should have slices that resemble noodles of zucchini

    zucchini

    zucchini

    pasta

    pasta

  6. 6
    Place all of the veggies in a bowl and add the rice vinegar, juice of the 2 limes, and the olive oil and toss.

    rice vinegar

    rice vinegar

    olive oil

    olive oil

    juice

    juice

    lime

    lime

    bowl
    bowl
  7. 7
    Add a pinch of salt and pepper to taste.

    salt and pepper

    salt and pepper

  8. 8
    Place the bowl in the refrigerator for at least 30 minutes to chill and open up the flavors.

    bowl
    bowl
  9. 9
    Garnish with fennel sprigs before serving!

    fennel

    fennel